ROTI / CHAPATTI INGREDIENTS
DIRECTIONS
2 cups whole wheat flour + extra for flouring the surface water
1. Add the whole wheat flour in a bowl & start adding water slowly, using your hands to mix & then knead. 2. Continue doing so until the dough reaches the correct consistency, adding more water if necessary. 3. Take a bit of dough & roll into a ball. Using a rolling pin, roll the dough out until thin. Dip the roti into the dry flour a few times while rolling to keep it from sticking. 4. Place the roti onto a griddle on a medium-high heat. 5. Once you start to see small bubbles, flip the roti. Use a cloth to put pressure on the uncooked areas to help the roti puff up. Continue flipping until fully cooked. You should see some brown spots.
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